I had been long trying to make this carrot cake as I felt it would be health wise a better option with carrots included in it. Also, the substitution of wheat flour to maida (at least half the portion of it) made me try this recipe immediately. It really turned out to be soft and yummy and was over within few hours.
Ingredients:
Maida - 1 cup
Whole Wheat Flour - 1 cup
Raw Carrots (grated) - 2-1/2 cups (340 gms)
Walnuts - 1 cup (100 gms)
Baking soda - 1 tsp
Baking powder - 1-1/2 tsp
Salt - 1/2 tsp
Ground cinnamon - 1-1/2 tsp
Eggs - 4
Sugar - 1-1/2 cups (300 gms)
Vegetable oil - 1 cup (240 ml)
Vanilla extract - 2 tsp
Method:
1. Preheat oven at 180 degrees for 10 minutes.
2. Toast the walnuts, cool them, and then chop coarsely.
3. Finely grate carrots. It can be used as such and it came out fine. Sauteing is optional but was not needed.
4. Sieve together maida, wheat flour, baking soda, baking powder, salt, and ground cinnamon and keep aside.
5. Beat eggs until frothy. Add sugar (granulated) gradually and beat until the batter is light colored and thick in consistency, say for about 3 to 4 minutes in high stir mode of the beater. Add oil in a steady stream and then the vanilla extract. Beat for a minute more. Add the flour mixture and beat lightly until mixed well.
6. Now, fold in the grated carrots and the chopped walnuts.
7. Pour the batter in a cake tin that is already greased with oil/butter and dusted with flour.
8. Bake in the preheated oven at 180 degrees for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
9. Remove and cool.
Note:
1. This cake stays good for 2 days in room temperature. It can be stored in refrigerator beyond this time.
2. Grated beetroots can also be used instead of the grated carrots but it needs a bit of frying (sauteing) as it has a raw taste coming in when used raw even after baking.
3. Some chopped walnuts can be saved to garnish the top of the cake. For this method, sprinkle a handful of coarsely chopped walnuts over the batter after pouring it into the baking tin. I have mixed the whole of it in the batter itself to get a crunchy bite.
4. Maida can be skipped and the whole wheat flour can be used entirely for this recipe.
Ingredients:
Maida - 1 cup
Whole Wheat Flour - 1 cup
Raw Carrots (grated) - 2-1/2 cups (340 gms)
Walnuts - 1 cup (100 gms)
Baking soda - 1 tsp
Baking powder - 1-1/2 tsp
Salt - 1/2 tsp
Ground cinnamon - 1-1/2 tsp
Eggs - 4
Sugar - 1-1/2 cups (300 gms)
Vegetable oil - 1 cup (240 ml)
Vanilla extract - 2 tsp
Method:
1. Preheat oven at 180 degrees for 10 minutes.
2. Toast the walnuts, cool them, and then chop coarsely.
3. Finely grate carrots. It can be used as such and it came out fine. Sauteing is optional but was not needed.
4. Sieve together maida, wheat flour, baking soda, baking powder, salt, and ground cinnamon and keep aside.
5. Beat eggs until frothy. Add sugar (granulated) gradually and beat until the batter is light colored and thick in consistency, say for about 3 to 4 minutes in high stir mode of the beater. Add oil in a steady stream and then the vanilla extract. Beat for a minute more. Add the flour mixture and beat lightly until mixed well.
6. Now, fold in the grated carrots and the chopped walnuts.
7. Pour the batter in a cake tin that is already greased with oil/butter and dusted with flour.
8. Bake in the preheated oven at 180 degrees for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
9. Remove and cool.
Note:
1. This cake stays good for 2 days in room temperature. It can be stored in refrigerator beyond this time.
2. Grated beetroots can also be used instead of the grated carrots but it needs a bit of frying (sauteing) as it has a raw taste coming in when used raw even after baking.
3. Some chopped walnuts can be saved to garnish the top of the cake. For this method, sprinkle a handful of coarsely chopped walnuts over the batter after pouring it into the baking tin. I have mixed the whole of it in the batter itself to get a crunchy bite.
4. Maida can be skipped and the whole wheat flour can be used entirely for this recipe.
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